LuAnn's Family Favorites Recipes
LuAnn's Tomato-Pepper Jack Soup
For several years, my daughter worked near Lancaster, Pennsylvania. Whenever I visited, eating at Isaac’s, a local restaurant/deli chain, was a "must" and I always ordered a big bowl or their "famous" Pepperjack Tomato Soup. Unfortunately, Lancaster was a full day’s drive from our home! Unfortunately, a Google search did not turn up an authentic recipe (though there were many clones – a testimony to the soup’s popularity)! This is my own version and, when I can’t visit Isaac’s, it’s the next best thing! Easy too!
Yield: about 8 cups
A batch of this delicious soup goes fast at our house! Consider making a double batch; but do see the Note before reheating.
Ingredients
Soup
- 6 tablespoons butter or margarine
- 6 tablespoons flour
- 4 1/2 cups water
- 2 cups diced tomatoes (I used Dei Fratelli brand seasoned diced tomatoes)
- 1 (6 ounce) can tomato paste
- 2 tablespoons Better Than Bouillon Roasted Garlic or Mushroom base
- 1/2 to 1 teaspoon granulated sugar (depending on the variety of diced tomatoes used)
- 1/2 teaspoon dried basil
- 1/2 cup heavy whipping cream or Half-and-Half
- 8 ounces Monterey Jack or Pepper Jack (spicier!) cheese, grated
- (Additional red hot sauce, red pepper (cayenne), crushed red or hot pepper paste, if more spiciness is desired)
Garnish/Accompaniments
- Buttered croutons or saltine/oyster crackers
Instructions
- In a medium saucepan, melt the butter or margarine over medium heat, whisk in the flour, then cook for a couple of minutes, stirring constantly.
- Whisk in the water, diced tomatoes, tomato paste, bouillon paste, sugar and basil; bring to a boil over medium-high heat, stirring constantly, then reduce the heat to low and cook gently for about 10 minutes, stirring occasionally.
- Remove the saucepan from the heat, then stir in the grated cheese until melted. Finally, stir in the heavy whipping cream.
- Serve hot, with croutons or crackers, if desired.
Notes
If reheating the soup, do so over low heat; boiling will likely cause the cheese to curdle.
Attribution
Recipe by LuAnn Bermeo, author of Amazing Meals I and II, a two-volume collection of family-approved, plant-based recipes; based on my remembrance of Isaac’s Pepperjack Tomato Soup.